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Apricot Spice Cake

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Submitted by jpsingh

YIELD

1 cake

PREP

25 min

COOK

50 min

READY

1 hrs

Ingredients

2 473
2 473
CUPS ML SUGAR
¼ 1.3
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML BAKING POWDER
1 237
CUP ML VEGETABLE OIL
1 237
1 237
CUP ML APRICOTS
canned pureed *
1 237
CUP ML NUTS
chopped
3 3
LARGE LARGE EGGS
Icing
½ 118
CUP ML BROWN SUGAR *
½ 118
CUP ML MARGARINE
¼ 59
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
1 1

Directions

FOR THE CAKE: Mix together dry ingredients.

Add oil, baby food, nuts, and eggs.

Beat by hand.

Do not overbeat. Bake in tube pan at 350℉ (180℃) F for 30 minutes and lower to 300℉ (150℃) for 20 minutes.

Do not allow to get too brown. Remove from oven when cake tests done.

Allow to cool in pan for 15 minutes. Turn onto rack or serving plate to cool.

FOR THE ICING: Boil brown sugar and margarine.

Add milk and bring to boil again.

Remove from heat and add powdered sugar to spreading consistency.

Add vanilla.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 336g (11.9 oz)
Amount per Serving
Calories 1570 57% from fat
 % Daily Value *
Total Fat 100g 153%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 655mg 27%
Total Carbohydrate 53g 53%
Dietary Fiber 5g 21%
Sugars g
Protein 36g
Vitamin A 25% Vitamin C 1%
Calcium 10% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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